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Help! Easy Healthy Lunches for Work


We’ve compiled our best healthy recipes that are ideal for lunch.

From our “Cooking with Brandi Roderick” Baked Salmon with Brown, Parmesan Asparagus with Salad dish to  delish flavorful Stuffed Avocados with Tuna, these are a must try that will save you money and trim your waistline. Lunch can cost anywhere between $5.00 - $12.00 per day. When you work a full time job and choose to not bring a lunch, it can add up quickly. Often times, it is the feeling of leaving the office and being in a new environment that inspires people to ditch their work surroundings during their 30 minute to 1 hour break. But preparing your lunch in the evening or early a.m. can be more beneficial to your lifestyle.  Everyone get’s bored with the typical sandwhich, so here’s our take on adventuring towards creative meals that pack just as big of a punch this lunch.


Grilled Chicken Pesto Wraps with Sun-Dried Tomato


  • skinless chicken breasts
  • 1/4cup reduced-fat pesto
  • slices provolone cheese
  • sun dried tomatoes, packed in oil, drained and minced
  • whole-wheat tortillas
  • Cooking spray

View full serving directions here.

Baked Salmon with Brown, Parmesan Asparagus with Salad


  • 4 salmon fillets
  • Olive Oil
  • Minced garlic (jarred is fine)
  • Sea Salt
  • Pepper
  • Capers

For Asparagus:

  • 1 bunch asparagus, cleaned and trimmed
  • Olive Oil
  • Parmesan Cheese
  • Sea Salt

For Salad:

  • Baby greens and butter lettuce mix
  • Bell Peppers, diced or cut in strips (recommended: red and orange)
  • 1 small tub marinated mozzarella balls
  • 1 Avocado, cubed
  • 1 small package cherry tomatoes

For Dressing:

  • Balsamic vinegar
  • Olive oil
  • Sugar
  • Dijon mustard

View full serving directions from Brandi Roderick,  here.

Stuffed Avocados


  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 1 tablespoon lemon juice
  • 1 teaspoon celery seed
  • 1/2 teaspoon pepper
  • 1 can (6 ounces) tuna, drained and flaked
  • 3 medium ripe avocados

View full serving directions here.

Garbanzo Beans and Greens


  • 2 center-cut bacon slices
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 4 cups chopped fresh kale
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 4 lemon wedges (optional)

View preparation and more Kale recipes, here.

Coconut Quinoa Salad with Arugula and Strawberries


  • 1 Cup of Quinoa
  • 1 1/2 Cup of Light Coconut Milk
  • 1 Bag of Washed Baby Arugula
  • 1/2 Cup of Marcona Almonds
  • 1/2 Cup of Light Feta
  • 2 Cups of Sliced Strawberries
  • 2 Shallots, Thinly Sliced

For Dressing:

  • Juice of 1 Meyer Lemon
  • 2 Tablespoons Agave
  • 1/3 Cup of Extra Virgin Olive Oil
  • Salt and Pepper to Taste

View directions from the owner of the Sprouted Kitchen, here.

Grilled Chicken Pesto Wraps With Sun Dried Tomato from fitnessmagazine.com, Stuffed Tuna Avocados from tasteofhome.com, Garbanzo Beans and Greens (and other kale recipes) excerpted from Cookinglight.com and all other recipes exclusively through Health Beauty Life.com

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